Aroma-producing compositions for foods

ABSTRACT

An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

FIELD OF THE INVENTION

The present invention generally relates to aroma-producing compositionsthat are shelf-stable and provide heat-controlled release of aroma fromthe compositions. It also relates to food products treated with thearoma-producing compositions.

BACKGROUND OF THE INVENTION

Microwavable baked goods have been commercially sold in which consumersmay warm prebaked food products, such as soft cookies, in an microwaveoven to make them more savory. Ideally, a robust aroma should bereleased from the microwaved food product that mimics the aroma of afreshly baked good or otherwise provides a pleasant aroma to a consumerof the product.

The presence and increased concentration of a flavor additive in a foodproduct may help improve aroma-production. However, food productioncosts generally increase with increased use of additives. Moreover, theintroduction of high levels of artificial flavor additives may impart anundesirable chemical taste. Techniques for imparting increased andcontrollable aroma impact at reduced flavor additive levels aredesirable in the food technologies. Many food flavoring materials tendto be sensitive to exposure to air, moisture, light, and so forth.Unprotected flavoring materials applied on exposed outer surfaces offood products will tend to be more easily degraded during storage of thefood product. As a result, the release of aromas from unprotectedflavoring materials tends to be diminished when the food product isreheated after storage.

One generally known technique for protecting perishable or degradableedible materials is microencapsulation. For instance, U.S. Pat. No.6,153,236 describes encapsulation of food ingredients and othersubstrates using microcapsules made of a high laurate vegetable oil,which permit slow release of a food acid into a foodstuff. U.S. Pat. No.4,857,340 describes an aroma-producing composition combined with amicrowave-comestible and/or microwavable package so that aroma isreleased when the comestible is prepared in a microwave oven. U.S. Pat.No. 4,857,340 describes a lipid that enrobes an aroma-producing materialand inhibits release of aroma at ambient or storage temperatures. Whenirradiated with microwave energy, the lipid is intended to melt, therebycausing the aroma-producing material to release its aroma. One challengeassociated with microencapsulation is the difficulty in sticking flavormicrocapsules to the food surface or otherwise incorporating them in thefood without rupturing them.

As another disclosed food flavoring technique, U.S. Pat. No. 6,312,751describes edible fat-based flakes containing a flavoring systemcomprising 20 to 90 percent fat with a Stevens hardness at 25° C. ofmore than 65 g and optionally moisture, a flavoring system, sugar,filler, and a health component. The fat is selected from natural orhydrogenated glycerides based on fatty acids of twelve or more carbonatoms. U.S. Pat. No. 6,312,752 describes edible fat-based flakes havinga size of 0.05 to 2.5 cm, in which the flakes have a composition thatcontains a baker compatible fat that displays a Crystal-5 value of atleast 40 percent and a Crystal-5 to N₂₀ ratio of at least 0.55, andoptionally moisture, a flavoring system, sugar, and filler. According tothis patent, the Crystal-5 value is the amount of crystallized fat,obtained after cooling a fat to 20° C. for 5 minutes and the N₂₀ valueis the solid fat content for the fat as measured by known NMR pulsemeasurement on a non-stabilized fat. The discrete flavoring flakes aredescribed as an ingredient for the preparation of bakery and snackproducts in which they are understood to be intimately admixed into thebulk of food products, and they were not described as available on foodsurfaces in quantities that might support robust aroma release.

There remains a need for food technologies that can offer increased andcontrollable aroma impact to the consumer at reduced additive levels.The present invention may be used to fulfill these, as well as otherneeds and objectives, as will be apparent from the following descriptionof embodiments of the present invention.

SUMMARY OF THE INVENTION

The present invention provides improved aroma-producing compositionsthat are shelf-stable and provide rapid heat-controlled release of aromafrom the composition. The present invention also provides food productstreated with the aroma-producing composition.

In accordance with an embodiment, an aroma-producing compositionincludes, as a homogenous one-phase system, (1) an aroma-producingmaterial and (2) a fat-containing composition comprising (a) a mediumchain fatty acid triglyceride that solubilizes the aroma-producingmaterial and (b) a fat or a lipid containing long chain saturated fattyacids, wherein the fat or lipid has a melting point of at least about20° C. greater than the fatty acid triglyceride and wherein the fat orlipid provides structure to allow the formation of the homogenousone-phase system. The combination of the fatty acid triglyceride, whicheffectively solubilizes the aroma-producing materials and allows theformation of a stable homogenous one-phase system with the fat or lipidproviding the structure. The aroma-producing material may be watersoluble or partially water soluble; preferably the aroma-producingmaterial is water soluble. The medium chain fatty acid glyceridecontains fatty acid chains containing 6 to 12 carbon atoms, and morepreferably 8 to 10 carbon atoms. The fat or lipid contains at least onelong chain saturated fatty acid with 14 to 24 carbon atoms, and morepreferably 16 to 20 carbon atoms. The fat or lipid has a melting pointat least about 20° C. greater than the fatty acid triglyceride,preferably about 30 to about 60° C. greater than the fatty acidtriglyceride, and more preferably about 40 to about 50° C. greater thanthe fatty acid triglyceride. Preferred fats and lipids includehydrogenated and partially hydrogenated oils (e.g., soybean oil,rapeseed oil, cottonseed oil, canola oil, sunflower oil, coconut oil,palm oil, and the like as well as mixtures thereof), and the like;preferred lipids include long chain (i.e., containing 14 to 24 carbonatoms) trans fatty acids, saturated fatty acids, including mono-, di-,and tri-acyl glycerols (e.g., glycerol monostearate, glyceroldistearate, glycerol tristearate, and the like as well as mixturesthereof), and the like.

The resulting homogenous one-phase system is sprayable under moderateheat conditions (i.e., about 40 to about 80° C. and preferably about 55to about 65° C.) and otherwise well-suited for convenient modes ofapplication to surfaces of food products. Once applied onto a foodsurface, the aroma-producing coating composition congeals into animmobilized single phase material and adheres on the food surface as itcools. In one aspect, the aroma-producing composition is essentiallynon-flowable at temperatures of below about 35° C., and flowable athigher temperatures; thus, it can be easily manipulated and handled forcoating operations and stable storage.

The medium chain fatty acid glyceride component of the fat-containingcomposition may also act as a microwave-susceptible and heat-labilematerial within the aroma-producing composition such that rapidmicrowave heat treatment may be used to induce robust aroma release fromthe aroma-producing composition at the desired time (i.e., immediatelybefore consumption or simply when the aroma is desired) under moderateheating conditions (generally as generated in microwave heating). Thepresence of the higher melting point fat or lipid increases the solidscontent of the one-phase system during storage at ambient conditions andhelps stabilize and protect the aroma-producing material within theone-phase system.

In one embodiment, the aroma-producing composition includes, as ahomogenous one-phase system, (1) about 5 to about 40 percentaroma-producing material and (2) about 60 to about 95 percentfat-containing composition comprising (a) about 35 to about 75 percentmedium chain fatty acid triglyceride that solubilizes aroma-producingmaterial and (b) about 25 to about 65 percent fat or lipid having ahigher melting point than the fatty acid triglyceride. Preferably, thearoma-producing composition includes, as a homogenous one-phase system,(1) about 10 to about 35 percent aroma-producing material and (2) about65 to about 90 percent fat-containing composition comprising (a) about45 to about 70 percent fatty acid triglyceride that solubilizesaroma-producing material and (b) about 30 to about 55 percent fat orlipid having a higher melting point than the fatty acid triglyceride.The aroma-producing material may comprise a minor amount (generally lessthan 50 percent and preferably less than about 40 percent) of anaroma-producing flavor or ingredient and a major amount (general greaterthan 50 percent and preferably greater than 60 percent) of a solvent inwhich the aroma-producing flavor or ingredient is soluble.

The aroma-producing composition includes a medium chain fatty acidtriglyceride for solubilizing the aroma-producing material. Preferably,the medium chain fatty acid triglyceride has three saturated fatty acidgroups, each independently having about 6 to about 12 carbon atoms, andpreferably about 8 to about 10 carbon atoms, connected to the glycerolbackbone. In a more preferred embodiment, the medium chain fatty acidtriglyceride comprises glycerol tridecanoate (also termed “glyceroltricaprate”) which is particularly effective for solubilizing watersoluble aroma-producing materials. Preferably, the aroma-producingcomposition can also act as a microwave energy susceptor to promoterapid microwave heating, thereby providing a more robust liberation ofaroma. The higher melting point fat or lipid component of thefat-containing composition preferably is a hydrogenated oil, or mixtureof such oils, having at least one fatty acid chain having about 14 toabout 24 carbon atoms. For purposes of this invention, “hydrogenatedvegetable oil” is intended to include fully hydrogenated vegetable oilsand partially hydrogenated vegetable oils which have about 30 percent ormore hydrogenation. Examples of suitable higher melting vegetable oilsinclude, but not limited to, soybean oil, rapeseed oil, cottonseed oil,canola oil, sunflower oil, coconut oil, palm oil, and the like, as wellas mixtures thereof. Examples of non-vegetable oils, include but notlimited to, waxes (such as carnuba wax, bees wax, and paraffin wax) andanimal fats. The higher melting point lipid component of thefat-containing composition preferably is a saturated lipid, or mixtureof such lipids, having about 14 to about 24 carbon atoms. Examples ofsuitable higher melting lipids include trans fatty acids (having about14 to about 24 carbon atoms) and mono-, di-, and triacyl glycerols, andthe like, as well as mixtures thereof. Generally, the higher meltingpoint hydrogenated fat or lipid should have a melting point at leastabout 20° C. higher than the fatty acid triglyceride, preferably about30 to about 60° C. higher, and more preferably about 40 to about 50° C.higher.

In a preferred embodiment, a food product having the aroma-producingcomposition provided on its surface is storage stable and capable ofreleasing aroma from the aroma-producing constituent when the foodproduct is rapidly heated. In a particular embodiment, microwave energyis used to induce heating of the aroma-producing composition sufficientto boost aroma release. For instance, in one embodiment, a pleasant androbust food aroma may be obtained from a baked good (e.g., cookie,bread, muffin, and the like) which has been previously coated with thearoma-producing composition, upon subjecting the baked good to microwaveenergy for a brief period of time, such as between about 5 to about 30seconds in one non-limiting aspect. In this manner, a consumer canconveniently and effectively boost the aroma of a food product treatedwith an aroma-producing composition in accordance with this inventionimmediately before it is consumed, and thereby significantly enhance theeating experience.

BRIEF DESCRIPTION OF THE FIGURE

FIG. 1 shows a flow chart for making and using a food product treatedwith an aroma-producing composition in accordance with one embodiment ofthis invention, wherein the food product is heated in a microwave oven.

DETAILED DESCRIPTION

The present invention relates to an aroma-producing composition which isprovided as a homogenous one-phase system comprising (1) anaroma-producing material and (2) a fat-containing composition whichsolubilizes the aroma-producing material, protects the aroma-producingmaterial during storage, and provides a composition which can bethermally induced to release a boosted level of aroma. Thefat-containing composition comprises (a) a medium chain fatty acidtriglyceridethat solubilizes the aroma-producing material and (b) a fat(preferably a hydrogenated vegetable fat) or a lipid (preferably asaturated lipid) containing long chain saturated fatty acids, whereinthe fat or the lipid has a higher melting point (at least about 20° C.higher) than the medium chain fatty acid triglyceride. Food productshaving the aroma-producing composition applied thereon or thereinrelease robust levels of pleasant and desirable aromas upon being heatedby consumers before the foods are eaten. The consumers eating experienceis more stimulating and enhanced in this manner. The aroma-producingcompositions of the present invention are prepared as stable, homogenousone-phase systems that may be conveniently applied to food surfaces,where they are readily available to release aroma on demand.

Referring to FIG. 1, one embodiment is shown for making and using thearoma-producing composition in accordance with a non-limiting embodimentof this invention. In step 101, a medium chain fatty acid triglycerideis used to solubilize an aroma-producing material (preferably awater-soluble aroma-producing material). In step 102, a fat (preferablya hydrogenated vegetable fat) or a lipid (preferably a saturated lipid)having a higher melting point than the medium chain fatty acidtriglyceride is added with mixing to form an aroma-producing compositionas a stable homogenous one-phase system. In step 103, thearoma-producing composition is applied to a food product (preferablyonto the surface of the food product). In step 104, and assuming properpackaging, the treated food product may be stored for period of timeuntil a consumer decides to prepare the product. In step 105, the foodproduct is microwaved for a brief period of time (e.g., about 5 to 30seconds or some other time period appropriate for the particular foodproduct if the food product itself is to be heated) sufficient for thearoma-producing composition to be induced to release increased aromathan otherwise will occur if the treated food product is left at ambienttemperature when served.

In one embodiment, the aroma-producing composition includes, as ahomogenous one-phase system, (1) about 5 to about 40 percentaroma-producing material and (2) about 60 to about 95 percentfat-containing composition comprising (a) about 35 to about 75 percentmedium chain fatty acid triglyceride that solubilizes aroma-producingmaterial and (b) about 25 to about 65 percent fat or lipid having ahigher melting point than the medium chain fatty acid triglyceride.Preferably, the aroma-producing composition includes, as a homogenousone-phase system, (1) about 10 to about 35 percent aroma-producingmaterial and (2) about 65 to about 90 percent fat-containing compositioncomprising (a) about 45 to about 70 percent medium chain fatty acidtriglyceride that solubilizes aroma-producing material and (b) about 30to about 55 percent fat or lipid having a higher melting point than themedium chain fatty acid triglyceride.

Regarding the fat-containing composition, the medium chain fatty acidtriglyceride effectively solubilizes water-soluble aroma-producingmaterials and also is compatible with the higher melting fat or lipid.The higher melting fat or lipid helps to stabilize the system, orotherwise provides structure, during storage at ambient conditions, suchthat a stable homogenous one-phase system may be achieved in a mixturecontaining these three components. For purposes herein, ambienttemperatures refers to room temperature (typically about 20 to about 30°C.).

For purposes of the present invention, “aroma” is the volatile portionof a substance that can be perceived by the sense of smell. In thepresent invention, aroma is generated from aroma-producing materials,such as flavors or aromatics, which, in a preferred embodiment, areprovided on the outer surface of food products. The aroma-producingmaterial preferably is a water-soluble aroma-producing substance thatcan be used neat, as a concentrate, or as dissolved or dispersed in anedible solvent. Aroma-producing materials include flavors capable ofemitting aroma. In the context of this invention, a flavor solvent is asubstance added to an aroma-producing flavor as a delivery system,carrier, or diluent. Preferably, the flavor solvent is selected from agroup consisting of mono-, di-, or tri-hydric compounds (e.g., ethanol,propylene glycol, or glycerin), and mixtures thereof. In a preferredembodiment, ethanol or other volatile solvents are used as carriers topropel the volatile food aroma chemicals into the headspace air, therebyincreasing the aroma impact of a food product when it is microwaved orotherwise rapidly heated. The aroma-producing material may comprise aminor amount (less than 50 percent and preferably less than about 40percent) of an aroma-producing flavor and a major amount (greater than50 percent and preferably greater than about 60 percent) of a flavorsolvent.

The aroma-producing material is preferably selected to complement thefood type that is treated. It may be an artificial or natural flavor. Itmay be a single flavor or a plurality of aroma-producing flavors. Thearoma-producing flavor, for example, can be selected, for example, fromcookie flavor, chocolate flavor, butter flavor, fruit flavor, nutflavor, spice flavor, herb flavor, vegetable flavor, and so forth.Unless otherwise indicated herein, reference to a “flavor” implies atype capable of emitting volatile aroma.

The medium chain fatty acid triglyceride used for the solubilizingwater-soluble aroma-producing material preferably contains threesaturated fatty acid groups, each independently having about 6 to about12 carbon atoms, and preferably about 8 to about 10 carbon atoms,connected to the glycerol backbone. Typically, the medium chain fattyacid triglyceride has a melting point of about 25 to about 50° C.,preferably about 30 to about 45° C. In a preferred embodiment, themedium chain fatty acid triglyceride comprises glycerol tridecanoate.Glycerol tridecanoate, also known as glycerol tricaprate (see CAS Reg.No. 621-71-6), may be structurally represented as:CH₃(CH₂)₈CO₂CH[CH₂O₂C(CH₂)₈CH₃]₂.Glycerol tridecanoate is particularly effective for solubilizingwater-soluble aroma-producing materials. A commercial source of glyceroltridecanoate is Neobee® 1095 from Stepan Company, Maywood N.J., U.S.A.,which is a solid at ambient temperature but is rendered flowable andthus more processable with moderate heating. Of course, other sources ofthe triglyceride can be used. For purposes of this invention, moderateheating means heating to a temperature of about 40 to about 80° C. andpreferably about 55 to about 65° C.

The medium chain fatty acid glyceride component of the fat-containingcombination may also act as a microwave-susceptible and heat-labilematerial provided within the aroma-producing composition such that rapid(typically about 5 to about 30 seconds) microwave heat treatment may beused to induce a robust aroma release from the composition at anopportune time, such as when a food product treated with thearoma-producing composition is preheated immediately before it isconsumed. Rapid heating of the fatty acid triglyceride componentpromotes robust liberation of aroma from the one-phase aroma-producingsystem.

The higher melting point fat or lipid component of the fat-containingcomposition preferably is one or more partially or fully hydrogenatedoils having about 14 to about 24 carbon atoms in the fatty acid chains.In one embodiment of this invention, “hydrogenated vegetable oils,”which phrase is intended to include fully hydrogenated vegetable oilsand partially hydrogenated vegetable oils which have about 30 percent ormore hydrogenation, are preferred. Examples of suitable higher meltinghydrogenated and partially hydrogenated vegetable oils include, but arenot limited to, soybean oil, rapeseed oil, cottonseed oil, canola oil,sunflower oil, coconut oil, palm oil, and the like, as well as mixturesthereof. Examples of non-vegetable oils, include but not limited to,waxes (such as carnuba wax, bees wax, and paraffin wax) and animal fats.The higher melting point lipid component of the fat-containingcomposition preferably is a saturated lipid, or mixture of such lipids,containing at least one fatty acid chain having about 14 to about 24carbon atoms. Examples of suitable higher melting lipids include transfatty acids (having about 14 to about 24 carbon atoms) and mono-, di-,and triacyl glycerols, and the like, as well as mixtures thereof.Generally, the higher melting point fat or lipid should have a meltingpoint at least about 20° C. higher than the medium chain fatty acidtriglyceride, preferably about 30 to about 60° C. higher, and morepreferably about 40 to about 50° C. higher. The higher melting pointvegetable fat or lipid component of the fatty combination generally maycomprise one or more of partially or fully hydrogenated vegetable oilshaving about 14 to about 24 carbon atoms. Preferably, the higher meltingpoint fat or lipid, in addition to having a higher melting point thanthe medium chain fatty acid triglyceride, should have a melting point ofabout 50 to about 100° C., preferably about 60 to about 90° C., and morepreferably about 70 to about 80° C.

Examples of the preferred higher melting fats and lipids includehydrogenated soybean oil, hydrogenated rapeseed oil, and hydrogenatedcottonseed oil, and interesterified mixtures or other combinationsthereof. Examples of such hydrogenated vegetable oils include, forexample, Dritex® S, Dritex® C-41V, or Dritex® PST from ACH Food &Nutrition, Paris, Ill. These fats are solid at ambient temperature, butalso are rendered flowable and thus more processable with moderateheating. Of course, edible oils from other sources or fractionated oilscan be used.

The presence of the higher melting point fat or lipid increases thesolids content of the one-phase system during product storage at ambientconditions and helps to stabilize and protect the aroma-producingmaterial within the one-phase system. The level of hydrogenation of thefat or lipid component can be managed by selecting and includinghydrogenated fats and/or lipids of sufficiently higher melting pointsthan the medium chain fatty acid triglyceride to increase solids levelsof the aroma-producing composition at room temperature conditions; thelevels used should provide good aroma without undermining the desiredone-phase system.

The sequence of combination of the aroma-producing material, mediumchain fatty acid triglyceride, and higher melting point fat and/or lipidpreferably involves the initial incorporation of the aroma-producingmaterial into the melted medium chain fatty-acid triglyceride withmixing, followed by addition of the melted higher melding fat and/orlipid with mixing until a substantially uniform mixture including thethree components is obtained. Generally, the temperature duringpreparation of the aroma-producing material is about 40 to about 100°C., and more preferably about 60 to about 80° C.

In one embodiment, the aroma-producing composition preferably is appliedon one or more outer exposed surfaces of a food product to maximize thearoma-producing capability of the composition and economize the usagelevel. The aroma-producing composition, as a homogenous one-phasesystem, is sprayable under moderate heat conditions sufficient to renderit flowable under the given application conditions and otherwisewell-suited for convenient modes of application to surfaces of foodproducts. Generally, as the aroma-producing compositions cools on thesurface of the food, it will tend to stick or adhere thereon. Generally,such moderate heat conditions for application of the composition will bein the range of about 40 to about 80° C. and preferably about 55 toabout 65° C.; temperatures higher or lower than these ranges may,depending on the food product treated, actually be preferred. As thearoma-producing composition in accordance with embodiments of thisinvention is sprayable, or otherwise conveniently surface coated upon asubstrate by brushing, roller coating, and so forth, it may be appliedto food product surfaces in a highly-controlled manner.

In one aspect, the aroma-producing composition may be essentiallynon-flowable at temperatures of less than about 35° C., and flowable athigher temperatures, such that it can be easily manipulated and handledfor coating operations and stable storage. In one aspect, thearoma-producing composition is sprayable at temperatures of about 50° C.or greater. Care should be taken to provide a temperature sufficient torender the aroma-producing composition sprayable but not so excessivethat components of the composition may thermally degrade orsignificantly volatilize. When heated to a sufficiently flowablecondition, the aroma-producing composition may be sprayed without anadded diluent; of course, such diluents may be used if desired so longas they do not adversely affect the aroma-producing composition or thefood product. In one embodiment, the aroma-producing composition may besprayed as discrete wet particles under pressure to assist theapplication procedure. Conventional food grade sprayers may be used; onesuitable food grade sprayer is sold under the tradename Dot Gun (modelCE00/C-1100) by hhs Leimauftrags-Systeme GmbH, Krefeld, Germany.

An aroma-producing composition coating may be applied intermittently(e.g., as discrete deposits), continuously, or in a pattern (e.g., linesor other patterns) on a surface of the food product. The applicationrate of the aroma-producing composition may vary depending on the givenflavor and food substrate combination, among other things. Generally atleast about 0.001 g/cm² is sufficient for the surface being coated, withabout 0.002 to about 0.01 g/cm² being preferred; higher amounts can beused if desired but are usually not necessary. For purposes of theapplication amount, the surface area of the particular food is estimatedmathematically assuming an idealized shape with an essentially smoothsurface (i.e., the nooks and crannies are not taken into account); thus,for example, the surface area of the top layer of a circular, flatcookie would simply be the area of a circle having the same diameter asthe top of the cookie. Once sprayed or otherwise applied onto a foodsurface, the aroma-producing coating composition congeals into, andadheres or sticks to the food product as, an immobilized single phasematerial as it cools on the food surface. Generally it is not necessaryto coat all surfaces of a given food product. For example, coating thetop surface of cookies or muffins would be sufficient.

In an alternative embodiment, the aroma-producing composition may beintimately mixed with compatible foodstuffs, such as many baked goods,during their manufacture. Preferably at least a portion ofaroma-producing composition ultimately resides at or near the surface ofthe finished foodstuff to provide the desired aroma releasing effectwhen heated by the consumer; the aroma-producing composition in theinterior of the foodstuff, assuming it is sufficiently heated to bereleased within the foodstuff, will be released to the environmentduring consumption thereby providing a further enhanced eatingexperience.

The food products that can be effectively and beneficially treated bythe shelf-stable, microwave energy-activated flavor coatings of thepresent invention are not particularly limited. The food productsencompass those intended for human consumption as well as animal foodproducts. Food products in this regard include, for example,confectioneries, bakery goods, meats, vegetables, fruits, nuts, snacks,and the like which can be heated by conventional or microwave heating.For example, the aroma producing compositions of this invention may beused to enhance or modify the aroma associated with conventional ormicrowave popcorn. They also can be used in ready-to-eat products thatmay be re-heated by microwave or other means before consumption, such asmicrowavable soup products, bread products, noodles, and the like. Theyalso can be used in shelf-stable or frozen food products that may beheated using microwave energy before their consumption.

Although it is generally preferred that the aroma producing compositionsof the present invention are applied to the surface or surfaces of afood product, they may also be formulated as dry powders which theconsumer could sprinkle on the food product just prior to or afterheating. For example, rather than having popcorn kernels with the aromaproducing composition, the consumer could sprinkle on the composition onthe popcorn during or after it has been popped; in this manner, thearoma is released just before eating. Using such dry powders, severaldifferent flavors/aromas could be provided and the consumer could selectthe one they wanted on a particular occasion. Indeed, thearoma-containing powdered material could be heated alone if desired toprovide the desired aroma; for example, a freshly baked bread aromacould be produced as desired (e.g., in house selling efforts such asopen houses). Such dry powered aroma-producing compositions could beprepared by conventional spray drying techniques so long as the aroma isnot released during the spray drying. Such dry powdered aroma-producingcompositions could also be prepared by spraying the aroma-producingcomposition into a liquid nitrogen bath and then evaporating the liquidnitrogen.

In one specific embodiment of the present invention, a water-solubleflavor is solubilized in melted glycerol tridecanoate to form ahomogenous phase, which further can be mixed with a melted high-meltingpoint fat or lipid and sprayed onto the food product surface (e.g.,cookie) for providing temperature-triggered release of an enhanced aromaupon microwaving the food product. In one particular embodiment of thepresent invention, a microwavable soft cookie is provided havingcomposition which permits aroma release after storage upon microwavingof the cookie for a short period of time. Although the soft cookies arepre-baked, they may be briefly microwaved or otherwise rapidly heated upbefore being consumed to bring out desirable organoleptic qualities ofthe food product. Rapid heating of the cookie allows a consumer toexperience a nice aroma similar to a freshly baked cookie. Thesignificance of the present invention is that a superior aroma isreleased upon short-term microwaving (about 5 to about 30 seconds) orother rapid heating without adversely affecting the cookie flavor duringeating through use of a fat-based, temperature-triggered aroma releasesystem.

In some cases, a white powdery appearance may arise in thearoma-producing compositions when cooled to ambient temperature.Although not wishing to be limited by theory, this appearance is thoughtto be due to the formation of fat crystals. If desired and mainly foraesthetics, these fat crystals may be eliminated or substantiallyreduced by inclusion of suitable food grade color masking substance orcrystal modifying agent. Such fat crystals may also be eliminated orsubstantially reduced by rapid cooling of the composition (e.g.,spraying the aroma-producing compositions on chilled or cold foodproducts (generally less than about 5° C.)). Examples of suitablecrystal modifying agents include polyglycerol esters (e.g., di- andtri-glycerol monoleates and dioleates); such crystal modifying agentsshould be present in an effective amount (i.e., an amount to eliminateor substantially reduce the formation of fat crystals; and typically atabout 0.02 to about 0.2 percent).

The examples that follow are intended to illustrate, and not to limit,the invention. All percentages and ratios used in the presentspecification are by weight, unless otherwise indicated. All referencescited herein are hereby incorporated by reference in their entireties.

EXAMPLE 1

This example illustrates the aroma delivering composition of thisinvention for releasing cookie aroma from a cookie surface uponmicrowaving. The cookies used as the substrate upon which the aromadelivering composition was applied were Melting Moments® Warm 'n ServeChocolate Chunk cookies (Christie Brown, a division of Nabisco, Toronto,ON).

A series of sprayable cookie aroma formulations 1, 2, 3, and 4 wereprepared with the ingredients and respective amounts thereof indicatedin Table 1. Each formulation contained artificial cookie flavor (i.e.,doughy and buttery and two different types of fatty materials. Themedium chain fatty acid triglyceride (fatty material #1 or “FM1” forshort herein) was glycerol tridecanoate fat (Neobee® 1095 from StepanCompany, Maywood, N.J.) having a melting point of about 33° C. Thehigher melting point fat (fatty material #2 or “FM2” for short herein)was a hydrogenated soybean oil (Dritex® S from ACH Food & Nutrition,Paris, Ill.) having a melting point of about 70° C. The amounts of thevarious components were varied in formulations 1-4.

In preparing the formulations, the artificial cookie flavor composition(about 25 parts in a carrier containing about 60 parts ethanol and about15 parts propylene glycol) was added to the melted glycerol tridecanoatefat at 70° C. The melted hydrogenated soybean oil at 70° C. was thenadded and the mixture was blended in a vortex mixer to form a homogenousliquid mix. The liquid mixtures were sprayed onto the surface of cookiesas a mist using a hand sprayer; particles of the composition adhered tothe cookies as the product cooled to room temperature. The amountsapplied (determined using the weight of the cookie before and afterspray coating) are indicated in Table 2. TABLE 1 Sprayable Cookie AromaFormulations Formulation Formulation Fat Mix #1 Component Wt. (g) %Composition Wt. (g) % Flavor* 4.0 20 FM1 9.6 60 Fat Mix 16.0 80 FM2 6.440 Formulation Formulation Fat Mix #2 Component Wt. (g) % CompositionWt. (g) % Flavor* 6.0 30 FM1 8.4 60 Fat Mix 14.0 70 FM2 5.6 40Formulation Formulation Fat Mix #3 Component Wt. (g) % Composition Wt.(g) % Flavor* 4.0 20 FM1 11.2 70 Fat Mix 16.0 80 FM2 4.8 30 FormulationFormulation Fat Mix #4 Component Wt. (g) % Composition Wt. (g) % Flavor*6.0 30 FM1 6.0 50 Fat Mix 14.0 70 FM2 14.0 50*Flavor component is the artificial cookie flavor in theethanol/polypropylene glycol carrier.

TABLE 2 Cookies with Applied Aroma Formulations Coating Sample CookieWt. (g) Coating Wt. (g) Formulation #1 1 10.8 0.11 Formulation #1 2 10.60.13 Formulation #1 3 11.1 0.07 Formulation #1 4 10.9 0.08 Formulation#1 5 10.5 0.07 Formulation #2 6 10.7 0.19 Formulation #2 7 10.4 0.12Formulation #2 8 10.9 0.09 Formulation #2 9 10.6 0.07 Formulation #2 1010.8 0.03 Formulation #3 11 10.8 0.14 Formulation #3 12 10.5 0.20Formulation #3 13 10.4 0.19 Formulation #3 14 10.4 0.16 Formulation #315 10.8 0.15 Formulation #4 16 10.4 0.12 Formulation #4 17 10.9 0.13Formulation #4 18 10.7 0.11 Formulation #4 19 10.8 0.13 Formulation #420 10.7 0.14

The spray-coated cookies were individually wrapped in Saran® Wrap,placed in a Ziploc® bag, and stored at ambient temperature for about 90days. The aroma release properties of the cookies were evaluated bymicrowaving the cookies individually for about 10 seconds in a microwaveoven operated at a power setting of 1100 watts.

The microwaved cookies released a pleasing cookie aroma withoutadversely affecting the cookie flavor during eating. Significant aromaboosts were observed for all the different sets of cookies spray-coatedwith formulations 1-4. Cookies sprayed with formulation 3 had the mostsignificant aroma release.

These results demonstrated that the fat mix both protected the flavorfrom degradation during storage and released the flavor as a pleasantaroma upon being rapidly heated over a broad range of formulations.These results also indicate that, within the ranges studied, the aromarelease was essentially independent of the amount of coating applied.Generally, from cost savings considerations, the lowest application ratewhich provides the desired aroma effect would be preferred; one ofordinary skill in the art could selected such a suitable level or levelsfor the specific product produced.

Similar results were obtained using other higher melting vegetable fats(e.g., Dritex® C-41V from ACH Food & Nutrition; a hydrogenatedcottonseed oil having a melting point of about 65° C.).

EXAMPLE 2

This example illustrates the use of aroma delivering, chocolate-flavoredcomposition for releasing cookie aroma from a cookie surface uponmicrowaving. The cookies used were the same as in Example 1.

In preparing this formulation, 3 g artificial sweet chocolate flavoring(about 19 parts chocolate flavor in a carrier of about 73 parts ethanoland about 8 parts propylene glycol) was mixed with 4.2 g melted glyceroltridecanoate fat (Neobee® 1095 at about 70° C.; melting point of about33° C.) in a vortex mixer. Melted hydrogenated soybean oil (Dritex® S;2.8 g at about 70° C; melting point of about 70° C.) was then added tothe solution and the resulting mixture was blended in a vortex mixer toform a homogenous liquid mix.

The resulting homogenous liquid mix (0.1 g) was sprayed on the cookiesusing an atomized form with the Dot Gun sprayer described in Example 1(at pressure of about 2 bar and an overall speed setting of “Slow”).

The aroma release properties of the coated cookies were evaluated after1, 2, and 3 months storage in containers at ambient temperatures arewere compared to control cookies stored under similar conditions whichhad not received an aroma composition coating. The cookies wereindividually microwaved for about 10 seconds in a microwave ovenoperated at a power setting of about 1100 wafts.

The microwaved cookies with the aroma coating composition released apleasing aroma of chocolate and provided a pleasing combination ofchocolate and cookie flavors during consumption. The aroma provided bythe inventive cookies was significantly more intense than that of thecontrol cookies.

EXAMPLE 3

This examples illustrates the aroma delivering compositions of thisinvention which further include a color masking ingredient. The colormasking ingredient was used to mask the white residue that can occur.

The cookies used were the same type of cookies as in Example 1. Inpreparing this formulation, artificial sweet chocolate flavoring (4.5 g)and yellow-brown color (0.058 g; 09089 Brown Lake dispersion, OB, WarnerJenkinson, St. Louis, Mo.) was mixed with melted glycerol tridecanoatefat (7.5 g; Neobee® 1095 at about 70° C.) in a vortex mixer. Meltedhydrogenated soybean oil (3.0 g; Dritex® S at about 70° C.) was thenadded to the solution and the resulting mixture was blended in a vortexmixer to form a homogenous liquid mix.

The resulting homogenous liquid mix (0.1 g) was sprayed as atomizedparticles on each of a plurality of the cookies using essentially thesame conditions for the Dot Gun sprayer as described in Example 2. Forcomparison, a separate batch of the cookies was coated in a similarmanner except the aroma delivery system did not include the yellow-browncolor.

A white residue was noticeable on the surface of the comparison cookies.The white residue was not apparent with the cookies prepared with thearoma releasing formulation containing the yellow-brown colorant. Thecolorant included in the aroma releasing formulation effectively maskedthe presence of white-colored fatty residue on the cookies.

When microwaved for about 10 seconds in a microwave oven operated at apower setting of about 1100 watts, all cookies (i.e, both with andwithout the color in the aroma-producing composition) provided apleasing aroma and flavor. The addition of the color did not impair thedesired functional properties of the aroma releasing formulation.

EXAMPLE 4

This example illustrates an aroma delivering composition of thisinvention which releases freshly roasted peanut aroma upon heating in amicrowave oven.

A polyglycerol polyricinoleate emulsifier (1.5 g; Admul 1408K; QuestInternational, Hoffman Estates, Ill.) was mixed with a glyceroltridecanoate fat (20 g; Neobee 1095; Stepan Company, Maywood N.J.) and ahydrogenated vegetable oil (10 g; Wecobee S; Stepan Company, MaywoodN.J.) and then melted in a microwave oven. Peanut flavor (1.5 g) wasadded to the melted mixture and the resultant mixture was homogenized toprovide the peanut aroma composition. The melted peanut aromacomposition (0.38 g) was sprayed on partially roasted peanuts (84 g)which lacked the desired fully roasted aroma and flavor typicallyassociated with fully roasted peanuts. The peanuts were placed in apaper bag suitable for use in a microwave oven and sealed. The sealedpeanuts were heated in a microwave oven for 20 seconds. A pleasant,fully roasted peanut aroma was released during microwaving; an evenstronger aroma was noted when the bag was opened. The aroma alsoenhanced the flavor of the partially roasted peanuts. A control sample,without the aroma composition, was treated in the same manner. Since thestarting peanuts were only partially roasted, the aroma released fromthe control sample was inferior to the peanuts containing the inventivearoma composition with regard to the desired fully roasted aroma andflavor notes.

Although the present invention is exemplified in the examples byreference to cookies exposed to a short duration of microwave heatingbefore consumption, it will be appreciated that the concept is widelyapplicable to other food products that may be microwaved beforeconsumption for purposes of sensory enhancement and/or cooking purposes.

While the invention has been particularly described with specificreference to particular process and product embodiments, it will also beappreciated that various alterations, modifications and adaptions may bebased on the present disclosure, and are intended to be within thespirit and scope of the present invention as defined by the followingclaims.

1. An aroma-producing composition for controlled release of a desiredaroma, said composition comprising: (1) an aroma-producing material toprovide the desired aroma, and (2) a fat-containing compositioncomprising: (a) a medium chain fatty acid triglyceride that solubilizesthe aroma-producing material and (b) a fat or lipid having a highermelting point than the medium chain fatty acid triglyceride; wherein thearoma-producing composition is a homogenous one-phase system in whichthe desired aroma is released in a controlled manner upon moderateheating.
 2. The aroma-producing composition of claim 1, wherein thearoma-producing material is a water-soluble aroma-producing material. 3.The aroma-producing composition of claim 2, wherein the aroma-producingmaterial further comprises a flavor solvent.
 4. The aroma-producingcomposition of claim 3, wherein the flavor solvent is ethanol.
 5. Thearoma-producing composition of claim 1, wherein the medium chain fattyacid glyceride has three saturated fatty acid groups, each fatty acidgroup independently having about 6 to about 12 carbon atoms, connectedto a glycerol backbone.
 6. The aroma-producing composition of claim 5,wherein the medium chain fatty acid glyceride is glycerol tridecanoate.7. The aroma-producing composition of claim 1, wherein the fat or lipidcontains at least one fatty acid chain having about 14 to about 24carbon atoms and wherein the melting point of the fat or lipid is atleast about 20° C. higher than the medium chain fatty acid triglyceride.8. The aroma-producing composition of claim 7, wherein the fat or lipidis selected from the group consisting of hydrogenated soybean oil,hydrogenated rapeseed oil, hydrogenated cottonseed oil, and mixturesthereof.
 9. The aroma-producing composition of claim 1, wherein thearoma-producing composition is flowable at temperatures greater thanabout 35°.
 10. An aroma-producing composition for controlled release ofa desired aroma, said aroma-producing composition comprising: (1) about5 to about 40 percent of an aroma-producing material, and (2) about 60to about 95 percent of a fat-containing composition comprising: (a)about 35 to about 75 percent of a medium chain fatty acid triglyceridethat can solubilizes the aroma-producing material and (b) about 25 toabout 65 percent of a fat or lipid having a higher melting point thanthe medium chain fatty acid triglyceride; wherein the aroma-producingcomposition is a homogenous one-phase system in which the desired aromais released in a controlled manner upon moderate heating.
 11. Thearoma-producing composition of claim 10, wherein the medium chain fattyacid glyceride has three saturated fatty acid groups, each fatty acidgroup independently having about 6 to about 12 carbon atoms, connectedto a glycerol backbone.
 12. The aroma-producing composition of claim 12,wherein the medium chain fatty acid glyceride is glycerol tridecanoate.13. The aroma-producing composition of claim 11, wherein the fat orlipid contains at least one fatty acid chain containing about 14 toabout 24 carbon atoms and wherein the melting point of the fat or lipidis at least about 20° C. higher than the medium chain fatty acidtriglyceride.
 14. The aroma-producing composition of claim 13, whereinthe fat or lipid is selected from the group consisting of hydrogenatedsoybean oil, hydrogenated rapeseed oil, hydrogenated cottonseed oil, andmixtures thereof.
 15. The aroma-producing composition of claim 10,wherein the aroma-producing composition is flowable at temperaturesgreater than about 35° C.
 16. The aroma-producing composition of claim10, wherein the aroma-producing material contains a minor amount ofaroma-producing flavor and a major amount of edible flavor solvent. 17.A food product allowing for controlled release of a desired aroma, saidfood product comprising an aroma-producing composition applied to thefood product wherein the aroma-producing composition comprises: (1) anaroma-producing material to provide the desired aroma, and (2) afat-containing composition comprising: (a) a medium chain fatty acidtriglyceride that solubilizes the aroma-producing material and (b) a fator lipid having a higher melting point than the medium chain fatty acidtriglyceride; wherein the aroma-producing composition is a homogenousone-phase system in which the desired aroma is released in a controlledmanner upon moderate heating of the food product.
 18. The food productof claim 17, wherein the aroma-producing composition is applied onto atleast one surface of the food product.
 19. The food product of claim 18,wherein the aroma-producing composition is applied onto the surface ofthe food product at about 0.001 to about 0.03 g/cm².
 20. The foodproduct of claim 8, wherein the medium chain fatty acid glyceride hasthree saturated fatty acid groups, each fatty acid group independentlyhaving about 6 to about 12 carbon atoms, connected to a glycerolbackbone; and wherein the fat or lipid contains at least one fatty acidchain having about 14 to about 24 carbon atoms and wherein the meltingpoint of the fat or lipid is at least about 20° C. higher than themedium chain fatty acid triglyceride.
 21. The food product of claim 20,wherein the medium chain fatty acid glyceride is glycerol tridecanoate;and wherein the fat or lipid is selected from the group consisting ofhydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenatedcottonseed oil, and mixtures thereof.
 22. The food product of claim 20,wherein the food product is a baked good.
 23. The food product of claim20, wherein the food product is a cookie.
 24. A process for providing afood product having an intensified and controlled release of a desiredaroma upon moderate heating, comprising: (a) providing a food product;(b) providing an aroma-producing composition comprising anaroma-producing material to provide the desired aroma, and afat-containing composition comprising: (1) a medium chain fatty acidtriglyceride that solubilizes the aroma-producing material and (2) a fator lipid having a higher melting point than the medium chain fatty acidtriglyceride; wherein the aroma-producing composition is a homogenousone-phase system in which the desired aroma is released in a controlledmanner upon moderate heating; (c) spraying the aroma-releasingcomposition onto at least one surface of the food product to obtain atreated food product; (d) cooling the treated food product to allow thearoma-releasing composition to adhere to the at least one surface of thefood product to provide the food product having the intensified andcontrolled release of the desired aroma upon moderate heating; and (d)packaging the food product having the intensified and controlled releaseof the desired aroma upon moderate heating; wherein the aroma-releasingcomposition can provide the intensified and controlled release of thedesired aroma upon moderate heating of the food product by a consumer.25. The process of claim 24, wherein moderate heating can be carried outby the consumer using microwave energy for about 5 to about 30 seconds.26. The process of claim 24, wherein the food product is a baked good.27. The process of claim 24, wherein the aroma-producing compositioncomprising: about 5 to about 40 percent of the aroma-producing material,and about 60 to about 95 percent of the fat-containing compositioncomprising: (1) about 35 to about 75 percent of the medium chain fattyacid triglyceride and (2) about 25 to about 65 percent of the fat orlipid.
 28. The process of claim 27, wherein the medium chain fatty acidtriglyceride has three saturated fatty acid groups, each fatty acidgroup independently having about 6 to about 12 carbon atoms, connectedto a glycerol backbone; and wherein the fat or lipid contains at leastone fatty acid chain having about 14 to about 24 carbon atoms andwherein the melting point of the fat or lipid is at least about 20° C.higher than the medium chain fatty acid triglyceride.
 29. The process ofclaim 28, wherein the medium chain fatty acid glyceride is glyceroltridecanoate; and wherein the fat or lipid is selected from the groupconsisting of hydrogenated soybean oil, hydrogenated rapeseed oil,hydrogenated cottonseed oil, and mixtures thereof.